Sauces
Greek
GreekTzatziki
A cool, garlicky Greek yoghurt and cucumber dip for souvlaki, pitta and grilled lamb. Basic stirs together shop yoghurt; Better salts and drains the cucumber for proper texture; Ultimate uses strained Greek yoghurt, fresh dill and a slow garlic infusion.
Vegetarian
Gluten-free
Nut-free
Better version
Greek yoghurt with salted, drained cucumber for a thick, proper texture.
Per serving£0.68
Total cost£2.70
Time20 min
Ingredients for 4
- 400 g Greek yoghurt , full fat
- 1 cucumber , grated
- 2 cloves garlic , crushed
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh mint , finely chopped
- 1 tsp salt , for the cucumber
Method
- Grate the cucumber, toss with the salt and leave in a sieve for 15 minutes to draw out the water.
- Squeeze the cucumber firmly in a clean tea towel until almost dry.
- Mix the cucumber into the Greek yoghurt with the garlic, vinegar and olive oil.
- Stir through the chopped mint, taste for seasoning and chill before serving.
Equipment
- mixing bowl
- box grater
- sieve
- tea towel
The three ways, side by side
Budget
Quick stir-together with natural yoghurt and grated cucumber.
Better
Greek yoghurt with salted, drained cucumber for a thick, proper texture.
Ultimate
Hung strained yoghurt, garlic infused in oil and fresh dill for a luxurious dip.